Traditional Egyptian Food is delicious and there is something for everyone. Both vegetarians and meat lovers will be filled with delicious food in Egypt.
When planning your trip to Egypt, you want to try at least some of the traditional foods in Egypt. Eat street food if you dare. If you are unsure about local restaurants or street food, GAD restaurants are a soft way to familiarize yourself with Egyptian food.
With diversity in both Asian, Italian, Indian, and of course Oriental cuisine, you will find most of the international restaurants in areas such as Zamalek, New Cairo, and October 6. Regardless of your tastes, we can guarantee that on your vacation to Egypt you will have the opportunity to taste the local cuisine and enjoy its impressive history.
Here are some must-try traditional Egyptian dishes that showcase the flavors, spices, and traditions of Egypt and are staples for locals and visitors alike!
During my time as college student doing a study abroad in Jerusalem with trips Egypt, Jordan and Lebanon, I took advantage of the opportunity to delve into the local cuisines, to talk as best I could with local cooks and spice merchants, and enjoy every moment of it.
Read also: Egyptian Adventure
Popular Egyptian Dishes
Koshari
When I was in Egypt one of the first dishes I sampled was koshari, served up hot by a street vendor. Koshari (also spelled Koshary or Kushari) is the national dish of Egypt and it’s served in virtually every Egyptian restaurant, in every Egyptian home, and on every Egyptian street corner. Street vendors serve the dish from carts to people eagerly waiting in line to eat this popular dish.
Egyptians and tourists fondly speak of the “Koshari Man,” the title bestowed upon street vendors who sell the dish from their carts.
Aziz Awad, who used to be a Koshari street vendor and now works at a downtown restaurant, describes it this way: “The Koshari man grabs a bowl, and scoops a little of each ingredient into the bowl….Each Koshary dish takes about five seconds to [assemble]. His speed can be surprising to you. I have worked here since we opened 10 years ago, and before that I sold Koshary on a street cart, so I have to be fast. Every Egyptian knows and recognizes the sound of Koshari being made from down the street.
Heba Fatteen Bizzari explains, “As the Koshari man scoops, he knocks his metal spoon against the sides of the bowls, making the Koshari symphony that you won’t hear elsewhere. When the Koshari man prepares an order of more than four the restaurant fills with sound as if it was a rehearsal for a concert. The restaurants of Koshari are very noisy.
Interestingly, although it is Egypt’s national dish, it isn’t actually Egyptian in origin. Neither rice nor macaroni are indigenous to Egypt. It is believed that Koshari originated in India and dates back to the time of British Colonization. The name “Koshari” is actually from the Hindu “khichri”, which refers to a dish of lentils and rice (in fact India has a popular lentil and rice dish called kitchari). When the British arrived in Egypt in the late 1800’s they brought this dish with them - it was inexpensive and filling.
Read also: Learn Arabic in Egypt: Guide
Koshari: A national dish made from a mix of rice, lentils, macaroni, chickpeas, and topped with a spicy tomato sauce, crispy fried onions, and sometimes garlic vinegar.
The crowning aspect of this dish is the flavor-packed, spicy tomato sauce. It’s made with a special Middle Eastern spice blend called Baharat (Arabic for “spice”), an all-purpose spice blend commonly used in Middle Eastern cuisine. Just a pinch adds depth and flavor to sauces, soups, stews and meat.
Unless you have a Middle Eastern store in your area or order it online, this spice blend can be challenging to find. However, as with any spice blend, it’s practically a hundred times better made fresh in your own kitchen anyway. The flavors are more robust and vibrant and homemade baharat will seriously transform your koshari.
This recipe is very authentic and simple to make, but be prepared to dirty up a few pots!
How to Make KOSHARI | Egyptian Koshari Street Food Recipe | Koshari Recipe by Varun | Kushari
Read also: Clothing in Ancient Egypt
Ingredients:
- Rice
- Lentils
- Macaroni
- Tomato Sauce
- Onions
- Garlic
- Baharat Spice Blend
- Vegetable Stock
- Olive Oil
- Cumin
- Bay Leaf
- Salt
- Pepper
- Chile Flakes (optional)
- Red Wine Vinegar
- Garbanzo Beans
Instructions:
- Make the Rice: Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15 minutes or until the rice is cooked.
- Make the Lentils: Rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.
- Make the Macaroni: Cook the macaroni according to package instructions until al dente. Leave each of these in the pot to keep warm and set aside.
- Make the Crispy Onions: Heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.
- Make the Sauce: Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and saute until golden brown. Add the tomato sauce, baharat, salt and pepper to taste, chile flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
- Assemble the Koshari: Add the rice, lentils and macaroni to a large bowl and toss to combine (or simply scoop out desired amounts of each onto the plates). Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat.
Ful Medames
Ful medames is one of the most typical Egyptian foods. It is a dish made mainly of beans and in Egypt, they are usually accompanied by faláfel, especially for breakfast.
Ful Medames: A classic breakfast dish made from fava beans stewed slowly with olive oil, garlic, tahina, and lemon juice.
Ta'ameya (Egyptian Falafel)
Falafel or Tamiya are delicious beans or chickpea croquettes very popular in all Arab countries, especially Egypt.
Ta’ameya is made from fava beans (rather than chickpeas).
Molokhia
Molokhia, Mulukhiyah or Molohiya is a delicious soup very popular in Arab countries and much of Africa, although its origin was in Egypt where it is still very popular today. It is a soup made from a plant called jute, which is very beneficial for our body.
Molokhia: A green soup made from finely chopped jute leaves cooked with garlic and coriander.
Fattah
Fattah is one of the most popular Traditional Egyptian Food, and it is very popular for different classes of society, young and old. it is a delicious dish made mainly with meat soup, crusty bread, rice, and sauce. Its consumption is increased at breakfast during the month of holy Ramadan. Depending on taste, vinegar and/or hot tomato sauce can be added.
Bamia
Bamia is a very typical Egyptian dish, which is made mainly of okra and meat. One of the main dishes on the Egyptian table, it is cooked almost daily by the Egyptians.
Malfuf Mahshi
Malfuf Mahshi is a traditional Egyptian recipe, which is cabbage rolls stuffed with minced meat and rice. Cabbage contains many compounds to fight cancer.
Baba Ganoush or Mutabal
Baba Ganoush or Mutabal is a very Traditional Egyptian Vegan Food in Egypt and many Arab countries.
Kofta
Kofta or kufta is one of the most famous dishes of the Arab countries. It is one of the most characteristic and typical foods in Egypt. It is perfect for diabetics as it contains low sugar vitamins.
Kibbe, Kubba, keppe, or quipe
Kibbe, Kubba, keppe, or quipe is a meal of Syria that has become very popular in most Arab countries and Egypt.
Tahini or tahina
Tahini or tahina is a rich sesame seed paste very typical in Egypt and many Arab countries.
Heart Health: Sesame seeds contain antioxidant compounds called lignans, which can help boost the immune system and balance hormone levels in the body. It is worth noting that tahini is rich in monounsaturated and polyunsaturated fats. It’s one of the most simple and traditional Egyptian dishes for Egyptians and you can’t imagine the number of nutrients it can provide to your body.
Arabic-style stuffed aubergine
A food that is not only exquisite but also nutritious, are undoubtedly these aubergines. The amount of dishes that can be prepared with this vegetable is considerable; Proof of this is the Arabic-style stuffed aubergine that we prepare today.
This type of vegetable arrived on the European continent thanks to the Lebanese caravans, this event was generated in the middle of the seventeenth century. Its consumption, for a long time, was prohibited. It was not until the twentieth century that they decided to give it a try by discovering the incredible benefits it provided, including its incredible amount of proteins and minerals, in addition to the fact that it also prevents conditions such as osteoporosis and arthritis.
Maqluba or Maklube
Maqluba or Maklube is a very typical food from countries like Egypt and Palestine. It is a delicious dish that is made with rice and chicken or meat and is usually present on special occasions such as parties and it is not for less.
Shish Taouk
Shish Taouk is a very typical chicken kebab in, Egypt, Turkey, and Syria. This rich meal is made primarily from grilled marinated chicken and is often put on skewers.
Besides these main dishes, Egyptian cuisine also features a variety of other foods and flavors. Here are some additional culinary highlights:
- Hawawshi: Egyptian Hawawshi is a very famous traditional Egyptian street food. However, it is prepared in Egyptian homes as well. The quality of the meat for the ones that are made at home is much better, but there is still something special about the ones made outside. Marinated ground beef cooked in a whole loaf of bread either in a toaster or in a regular oven.
- Kebda: If you order Kebda, you get chopped fried beef liver, usually served with french fries and flatbread. The meat is placed in a special marinade that gives it its typical taste. I know beef liver might not sound delicious for some people. However, in Egypt and Middle East, beef liver is considered so yummy. It is also one of the most popular street food in Egypt but it is bit risky to eat it off food carts/trucks unless you trust the place very well.
- Halawa: Halawa is a Middle Eastern food that is common in all Mediterranean countries. Halawa is made from sesame paste and comes in all shapes and forms: blocks, hair Halawa, and spreads. It is a common staple food among Egyptians and it is eaten as a snack or for breakfast and dinner. Halawa can be used as the main ingredient in many other dishes, including the sakalans, a mixture of Halawa, honey, and whipped cream.
- Gibna Domiati: Gibna Domiati is a white soft cheese from Damietta in northern Egypt. It’s usually made from buffalo milk, but cow’s milk is sometimes added to the mixture. Gibna Domiati is aged in large tin cans for 1-3 years before being eaten. Most Egyptian families take pride in the number of cans stored and for how long.
- Samak Makli: A dish is mainly prepared in coastal cities like Suez, Portsaid, and Alexandria. It’s made from white fish like bass or blue bass and cooked with yellow rice, onions, spices, and tomato sauce.
- Feseekh: Feseekh is a traditional Egyptian dish that is only served during the Sham-El-Nessim Festival, a spring festival of Pharaonic origin. It is made from fermented, salted, and dried mullet. It is usually kept in thick glass jars that are tightly closed as it has a very pungent odor.
- Fiteer: Fiteer, also called Egyptian pancakes, are made up of many layers of thin, phyllo-like batter, so it’s more of a pastry than a pancake. Fiteer can be filled with sweet or savory fillings, and some can even be coated with powdered sugar for a uniquely sweet taste. Fiteer is usually served in one piece, but it is still a very convenient and tasty type of street food.
- Sanyet El batates: Sanyet El batates is my mom’s specialty. She is the best one who can make this dish so far. It is basically baked slices of potatoes in the oven with tomatoes, onions and vegetable or chicken broth in the oven.
Essential Spices in Egyptian Cuisine
These spices are the foundation of Egyptian flavors, giving the cuisine its unique and aromatic profile.
- Cumin: A cornerstone of Egyptian cooking, cumin is used in dishes like ful medames, shakshuka, and spiced meats.
- Coriander: Coriander seeds or ground coriander are used in soups, stews, and vegetable dishes.
- Cardamom: Cardamom pods are often used to flavor rice, stews, and beverages like tea or coffee.
Tips for Cooking Egyptian Food
Here are some helpful tips to get you started with cooking authentic Egyptian dishes:
- Start with simple dishes like koshari, ful medames, or ta’ameya (falafel).
- Invest in essential spices including cumin, coriander, cardamom, allspice, dried mint, anise and fennel, and sesame seeds.
- Master basic techniques such as: Sautéing garlic and coriander: Many dishes, such as molokhia, start with garlic sautéed in oil or butter with ground coriander. This step forms the base of many savory recipes.
- Practice patience because Egyptian recipes, especially those for stews and mahshi (stuffed vegetables), often involve slow cooking.
- Embrace bread like aish baladi or pita because it is essential in Egyptian meals, often used as a utensil to scoop up food.
- Balance spices to make flavorful, but not overly spicy, Egyptian food. Start with small amounts of spices, then adjust to taste.
- Watch tutorials on YouTube channels like The Egyptian Cook or other platforms for easy-to-follow step-by-step instructions for cooking Egyptian food.
Table Manners and Customs
About 90% of Egyptians are Muslim. Visitors should follow a few guidelines. The left hand is considered dirty and should not be used for eating. Additionally, you shouldn’t ask about alcohol or pork.
Historical Context
Here are 8 facts about Egyptian cuisine that will give you a glimpse into the country’s culture and show you what to look forward to.
- Modern Egypt is very conservative, so it may surprise you that ancient Egypt drank large quantities of beer. One of the main reasons you drank so much beer was because fresh drinking water was not as readily available as it is today. Beer was safer than river water. Even today beer in Egypt is still mainly brewed as a thirst quencher.
- In the past, meat was very expensive and was therefore rarely used in cooking. Typical Egyptian cuisine consists mainly of vegetables. It is an honor to be a guest with a family who serve meat with their meals.
- Archaeologists have discovered that food was used as a type of currency in the ancient Egyptian era. Workers in Egypt were often paid with food and beverages such as bread and beer. There were standard sizes and recipes to ensure uniformity of values.
- The pharaohs did not let anyone go hungry. Grain was centrally stored and shared with the poor. People were also free to fish and collect eggs in the Nile.
I hope you got a little hungry now! All of these suggestions are just a small selection of the specialties and options for dining out - but I’ve tried them all myself!
